In a heatproof bowl, melt the chopped dark chocolate and vegan butter together over a double boiler or using the microwave until smooth. Let it cool to room temperature for about 10 minutes.

In a medium mixing bowl, whisk together the light brown sugar, coconut cream, and vanilla extract until the mixture becomes airy and sugar dissolves completely, about 2 minutes.

Pour the cooled chocolate mixture into the sugar mixture and whisk until well combined.

Sift the all-purpose flour, cocoa powder, baking powder, and salt into the bowl. Add the chocolate chips and gently fold everything together with a spatula until just combined.

Cover the dough and refrigerate for about 20–30 minutes to make it easier to handle.

Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.

Scoop out about 1 ½ tablespoons of dough and roll into balls. Place them on the baking sheet, leaving about 3 inches of space between each.

Bake for 10–12 minutes, until the edges are set but the centers are still soft. Sprinkle with salt flakes while warm.

Let the cookies rest on the baking sheet until completely cooled; they will be very soft while warm and difficult to move.